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No knead bread

No knead bread

No-knead bread is a simple yet satisfying bread recipe that requires minimal effort and yields delicious results. With just a few basic ingredients and a little patience, you can create a rustic loaf with a crisp crust and soft interior. This recipe incorporates the unique flavors of beer, adding depth and complexity to the bread’s flavor profile. Whether enjoyed fresh from the oven or toasted with your favorite toppings, this no-knead bread is sure to become a staple in your baking repertoire.

Why Try This Recipe

If you’re new to bread baking or simply looking for a hassle-free recipe, this no-knead bread is perfect for you. With no complicated techniques or equipment required, it’s an ideal choice for beginner bakers. The addition of beer lends a subtle tanginess and depth of flavor to the bread, making it stand out from traditional recipes. Plus, the hands-off approach means you can easily fit bread baking into your busy schedule.

Ingredients Summary

  • Active dry yeast
  • All-purpose flour
  • Warm water
  • Beer
  • Fine salt
  • Cornmeal

Directions

  1. In a large bowl, stir together yeast, 1/2 cup flour, and warm water. Cover and let sit in a warm spot for about 30 minutes.
  2. Stir beer, remaining flour, and salt into the bowl until a thick sticky dough forms. Cover and let rise in a warm spot for 2 hours, until doubled in size.
  3. Scrape the dough onto a well-floured surface, shape into a loaf, and transfer to a baking sheet sprinkled with cornmeal. Let rise for 30-40 minutes.
  4. Preheat the oven to 425°F (220°C). Place a small loaf pan of warm water on a lower rack to humidify the oven.
  5. Slash the top of the loaf with a sharp knife, then bake for 35 minutes, until golden brown.
  6. Transfer to a cooling rack and let cool completely before slicing and serving.

Serving Suggestions

Enjoy slices of this no-knead bread with butter, jam, or your favorite cheese. It’s also delicious served alongside soups, salads, or hearty stews. For a savory twist, use the bread to make sandwiches or toast and top with avocado, tomatoes, and a sprinkle of sea salt.

Storage Information

Store any leftover bread in an airtight container or resealable plastic bag at room temperature for up to 3-4 days. For longer storage, wrap the bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before reheating in a toaster oven or oven to refresh.

Techniques and Tips

  • Make sure the water used in the recipe is at the correct temperature (100°F or 38°C) to activate the yeast.
  • Choose a beer with a flavor profile that complements the bread, such as a lager, ale, or stout.
  • When shaping the dough, handle it gently to preserve the air bubbles and texture.
  • For a crispier crust, mist the bread with water before baking or brush with an egg wash.
  • Experiment with different flours or mix-ins, such as whole wheat flour, herbs, or seeds, to customize the bread to your taste.

Variation

Feel free to customize this no-knead bread recipe to suit your preferences. You can try using different types of beer for unique flavor variations, or add ingredients like cheese, olives, or herbs to enhance the bread’s taste and texture. Additionally, you can shape the dough into rolls or smaller loaves for individual servings or gift-giving.

FAQs about the Recipe

Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in equal amounts. Simply mix it with the flour and other dry ingredients without proofing it in water first.

Can I make this bread without beer? While beer adds flavor and complexity to the bread, you can substitute it with an equal amount of water if desired. Alternatively, you can experiment with other liquids such as milk, buttermilk, or even carbonated water for different flavor profiles.

Can I bake this bread in a Dutch oven? Yes, you can bake this no-knead bread in a Dutch oven for a crustier exterior and softer interior. Preheat the Dutch oven along with the oven, then carefully transfer the risen dough into the hot pot. Bake with the lid on for the first 30 minutes, then remove the lid and continue baking until golden brown.

No-Knead Bread

No Knead Bread

"Make delicious no-knead bread with this simple recipe. Just a few ingredients and easy steps for homemade bread. Try it today!"
5 from 5 votes
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Course: Bread
Cuisine: American
Keyword: Bread
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Equipment

Large Bowl
Baking Sheet
Oven

Ingredients

  • 1 ½ teaspoons active dry yeast
  • 4 ½ cups all-purpose flour divided
  • ½ cup warm water 100 degrees F or 38 degrees C
  • 1 12 fluid ounce can or bottle beer
  • 1 ½ teaspoons fine salt
  • All-purpose flour for dusting
  • 1 tablespoon cornmeal

Instructions

  • Stir together yeast, 1/2 cup flour, and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
  • Stir beer, remaining flour, and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
  • Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
  • Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place a small loaf pan of warm water on a lower rack to humidify the oven.
  • Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
  • Transfer to a cooling rack. Let cool completely before slicing and serving.

Notes

This no-knead bread is easy to make and requires minimal effort. The addition of beer adds flavor and helps the bread rise. Adjust baking time for desired crustiness.

Written by Belkys mieles

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